Vegan Zucchini Muffins

Happy Friday beautiful people!

I’ve been hard core reflecting on muffins lately, and I came to the realization that A) they are amazing, B) I eat like a million a week, and C) they are a perfect vessel for nut butter. *swoon* What makes them even better is when they are full of hearty whole grains, sweetened with fruit, and super moist. (Eww sorry) Note to self: find a better word that describes the awesome texture of muffins.

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Summer is all about fresh produce and volunteering at an organic farm gives me access to A LOT of fresh produce, namely zucchini. Zucchini is awesome because it adds moistness (darn did it again) and lots of nutrients. It contains vitamin C, vitamin K, fiber, folate, and potassium making it the perfect candidate for my muffin adventure.

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Side note: I almost set a towel on fire while making these. I had a hand towel hanging on the oven door to dry, trying to be eco friendly, and I didn’t take it out before heating the oven, genius. I was mixing and mashing and suddenly I was like, whoa is something burning??? Yes Vangie, something is burning. All is well though! Nothing caught on fire. Mom, you can trust me, I promise.

Now on to the recipe!

Vegan Zucchini Muffins

Servings: 12 muffins               Time: 30-35 minutes                 Difficulty: Easy

 

Ingredients
-1 cup of white whole wheat flour
-1/4 cup of almond flour
-1 1/4 tsp baking powder
-3/4 tsp baking soda
-1/4 tsp salt
-1/2 tsp cinnamon
-1/4 cup chia seed
-1/4 cup unsweetened almond milk
-3 ripe bananas(mashed with a fork)
-1 heaping cup of zucchini(grated)

Directions
1. Preheat oven to 350 degrees and prepare a muffin pan either with muffin liners or by spraying with coconut oil.
2.In a medium bowl mash the bananas and add the grated zucchini, chia seeds, and almond milk. Mix together.
3. In a separate bowl combine the white whole wheat flour, almond flour, baking powder and soda, salt and cinnamon. Mix to combine.
4. Add half of the flour mixture into the wet ingredients and mix. Add the second half and mix well.
5. Spoon the batter into the muffin pan and bake for 25-30 minutes or until set in the middle. Let them cool and enjoy!

Notes:

*I’m sure regular whole wheat flour would work as well.

*These aren’t overly sweet muffins, so if you’re feeling a more desserty muffin, maybe add some honey, maple syrup, or chocolate chips to make them more decadent.

Loosely adapted from this recipe.

Now go make these! You’ll thank me later 🙂

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What’s your favorite way to use summer produce?

Any fun plans for the weekend? 

 

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